The Fresh Loaf - GFhttp://www.thefreshloaf.com/keyword/gf
enNew GF Vegan Book: Gluten-Free and Vegan Bread by Jennifer Katzingerhttp://www.thefreshloaf.com/node/30972/new-gf-vegan-book-glutenfree-and-vegan-bread-jennifer-katzinger
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>New GF Vegan Book: Gluten-Free and Vegan Bread by Jennifer Katzinger</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">Lehua</span> on November 13, 2012 - 11:55am.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> </p><p>I just received the new book "<a href="http://www.amazon.com/Gluten-Free-Vegan-Bread-Artisanal-Recipes/dp/1570617805/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1352836857&amp;sr=1-1&amp;tag=froglallabout-20" rel="nofollow">Gluten-Free and Vegan Bread, Artisanal Recipes to Make at Home</a>" by Jennifer Katzinger. A quick review after reading from cover to cover:</p><p>- the recipes use an varied array of nutritious GF flours, from millet, teff, buckwheat to almond and coconut flours.</p><p>-chia and flax seeds are used as egg replacers instead of commercial egg replacer, and arrowroot is used instead of cornstarch. All much healthier susbstitures. </p><p>-she has instructions on how to do you own GF wild starter! Getting mine started today.</p><p>-she has developed a "mix and bake" method with no resting or rising time. Baking times are longer though.</p><p>My first question regarding this book is about the flours. Millet, teff and GF buckwheat flour are not available where I live and it is prohibitively expensive to have them shipped. Can I grind these grains fine enough in my Vitamix to work for bread recipes?</p><p>Would love to hear from others about their experiences with this book.</p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/30972/new-gf-vegan-book-glutenfree-and-vegan-bread-jennifer-katzinger&amp;title=New%20GF%20Vegan%20Book%3A%20%20Gluten-Free%20and%20Vegan%20Bread%20by%20Jennifer%20Katzinger" title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/30972/new-gf-vegan-book-glutenfree-and-vegan-bread-jennifer-katzinger&amp;text=New%20GF%20Vegan%20Book%3A%20%20Gluten-Free%20and%20Vegan%20Bread%20by%20Jennifer%20Katzinger" title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/30972/new-gf-vegan-book-glutenfree-and-vegan-bread-jennifer-katzinger&amp;t=New%20GF%20Vegan%20Book%3A%20%20Gluten-Free%20and%20Vegan%20Bread%20by%20Jennifer%20Katzinger" title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/30972/new-gf-vegan-book-glutenfree-and-vegan-bread-jennifer-katzinger&amp;title=New%20GF%20Vegan%20Book%3A%20%20Gluten-Free%20and%20Vegan%20Bread%20by%20Jennifer%20Katzinger" title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Tue, 13 Nov 2012 19:55:10 +0000Lehua30972 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/30972/new-gf-vegan-book-glutenfree-and-vegan-bread-jennifer-katzinger#commentsSeeking recipe ideas for a long acidic fermentation sourdoughhttp://www.thefreshloaf.com/node/15775/seeking-recipe-ideas-long-acidic-fermentation-sourdough
<div class="field field-name-title field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even"><h2>Seeking recipe ideas for a long acidic fermentation sourdough</h2></div></div></div><div class="field field-name-submitted-by field-type-ds field-label-hidden"><div class="field-items"><div class="field-item even">Submitted by <span class="username">anemic</span> on January 22, 2010 - 5:58am.</div></div></div><div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p> </p><p>Loafers,</p><br /><p>I have done much research on TFL and all over the web (two weeks)and I am not seeing the solution to my quest. I have the Hamelman bread book on reserve at the library and I hope it will teach me a lot about how to design a proper recipe, as I see it is often referred to on TFL &amp; elsewhere by skilled bakers. </p><br /><p>My wife is increasingly gluten sensitive (GS) and I am trying to emulate a sourdough secret recipe from Bezian's Bakery in San Fran which has a long acidic fermentation, from a week to a month. As a result of at least a 24 hour fermentation, the peptides in gluten are rendered harmless to GS people. Bezian claims that he has people with Celiac Disease eat his bread, and they report no problems. (We are not Celiacs) I have a strong suspicion that if I am able to produce a largely gluten free (GF) sourdough, then my family will be able to tolerate it just fine. An Italian study used a very controlled collection of lactos &amp; yeasts and I believe it was 70% GF flours (like rice flour etc) and 30% rye flour. It seems like a good idea to use mostly or all rye flour because it is not wheat and it contains far less gluten.</p><br /><p>Can you give me any pointers on what might be a good start on a 1 week to a 1 month long fermentation sourdough recipe using all or mostly rye flour? I am quite lost in the forest in this regard.</p><br /><p>I have two starters in process, and one pair of loaves under my belt &gt; worst bread I've ever made! (the recipe didn't call for a cover, it seems like it would be useful, and it didn't spring much in the final rise, had no oven spring, and took a colossal amount of effort and time) I've begun using ideas from sourdoughbaker.com.au The Medium Rye Old Dough recipe does ferment for over 24 hours, but not for a week and more. </p><br /><p>I have had great luck using the 5 Minute Books. And these breads are intended to store in the fridge for a week or more. I wonder if a rye version of their standard recipe might do the trick, but I have my reservations (can't remember why not at this time). </p><br /><p>I welcome your ideas. </p><br /><p>Thank you</p><br /><p>anemic in Grand Rapids </p> </div></div></div><div class="service-links"><a href="http://del.icio.us/post?url=http%3A//www.thefreshloaf.com/node/15775/seeking-recipe-ideas-long-acidic-fermentation-sourdough&amp;title=Seeking%20recipe%20ideas%20for%20a%20long%20acidic%20fermentation%20sourdough" title="Bookmark this post on del.icio.us." class="service-links-delicious" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/delicious.png" alt="del.icio.us" /></a> <a href="http://twitter.com/share?url=http%3A//www.thefreshloaf.com/node/15775/seeking-recipe-ideas-long-acidic-fermentation-sourdough&amp;text=Seeking%20recipe%20ideas%20for%20a%20long%20acidic%20fermentation%20sourdough" title="Share this on Twitter" class="service-links-twitter" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/twitter.png" alt="Twitter" /></a> <a href="http://www.facebook.com/sharer.php?u=http%3A//www.thefreshloaf.com/node/15775/seeking-recipe-ideas-long-acidic-fermentation-sourdough&amp;t=Seeking%20recipe%20ideas%20for%20a%20long%20acidic%20fermentation%20sourdough" title="Share on Facebook." class="service-links-facebook" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/facebook.png" alt="Facebook" /></a> <a href="http://www.stumbleupon.com/submit?url=http%3A//www.thefreshloaf.com/node/15775/seeking-recipe-ideas-long-acidic-fermentation-sourdough&amp;title=Seeking%20recipe%20ideas%20for%20a%20long%20acidic%20fermentation%20sourdough" title="Thumb this up at StumbleUpon" class="service-links-stumbleupon" rel="nofollow" target="_blank"><img src="http://www.thefreshloaf.com/sites/all/modules/contrib/service_links/images/stumbleit.png" alt="StumbleUpon" /></a></div>Fri, 22 Jan 2010 13:58:02 +0000anemic15775 at http://www.thefreshloaf.comhttp://www.thefreshloaf.com/node/15775/seeking-recipe-ideas-long-acidic-fermentation-sourdough#comments